Spicy Thai curry

Cleaning out the fridge before my vacation:

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Serves 7!

Ingredients:

2 yellow bell peppers
1 red bell pepper
1 green bell pepper
1 white onion
3 green onions
1 shallot
1 clove garlic
1 large handful cilantro
1 package tempeh
Red chili flakes
1 large handful bean sprouts
1/2 bottle Trader Jo’s red curry sauce
2 tablespoons coconut oil
2 tablespoons sesame oil

1/4-1/2 cup low sodium soy sauce

1) Chop bell peppers and white onion into cubes.  Dice shallots, roughly chop cilantro.  Chop green onions.  Set aside.

2) Heat up a large skillet on medium heat with coconut oil.  Place shallot and garlic in pan.  Break up 1 package of tempeh into ground pieces.  Place in skillet.  Add soy sauce and sesame oil and red chili flakes.  Stir until tempeh slightly browned

3) Add bell peppers, white onion. Simmer until al dente.  Add TJ’s red curry sauce.  Coat evenly.  Add green onions and bean sprouts.  Simmer.

4) Serve over rice (here’s a recipe I enjoy for Coconut Rice).  Garnish with cilantro and mint (optional)

5) Watch it be a real crowd pleaser!  🙂  Kick back and sip on a lovely pinot grigio or riesling… the spice and sweet together makes for a nice combo.

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Red Thai Curry

 

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On my quest to learn to cook… and my craving for curry….  I created a recipe to cater to my taste.  Here’s what you’ll need:

Makes 4 servings:

  • Trader Joe’s Red Thai Curry
  • Pre-cut asian stir fry veggies (mushrooms, snowpeas, red bell pepper, white onion, etc)
  • Whole wheat spaghetti noodles
  • 2 chicken breasts
  • Salt, pepper
  • Red pepper flakes
  • Soy sauce
  • Sesame oil
  • Olive oil
  • 1 stalk green onion
  • 1/2 bunch cilantro

Directions:

  1. Cut chicken breasts into cubes, roughly equal in size for even  cooking.  Season with salt and pepper (or use Montreal steak seasoning — what I used as I had it easily on hand) to taste.  Heat skillet on medium heat.  Drizzle olive oil into pan when it’s hot.  Place chicken cubes into pan.  While that’s heating up, we’ll boil the noodles and cut the green onions and cilantro.
  2. Place pot onto stove…half filled with water for boiling the noodles.  place half bag of spaghetti noodles into pan once water is boiling.  Leave half covered for about 10 minutes…stirring occasionally.
  3. Dice green onions and cilantro.
  4. Once chicken has started to brown, add splash of soy sauce and splash of sesame oil and red pepper flakes.  Add stir fry asian vegetables.  Stir occasionally.  Once chicken is browned and no longer pink on the inside, add red thai curry sauce and simmer for about 5 minutes.
  5. Strain spaghetti noodles into a strainer.  Place noodles on a dish and top with meat, vegetables, and curry sauce.  Top with fresh cilantro for presentation.